After the Satoyama Scenery dish, the bread had risen and the waiter cooked it on the table for exactly 12 minutes over a hot stone. They cooked the snake meat for 6 hours at 96 degrees in a convection oven. The pioneering chef has created something that is impossible to categorize, thus a new genre called “Innovative Satoyama Cuisine” has been born. In fact, the country is 70% covered in forest, something one could forget when in the middle of crowded Tokyo. Restaurant: Two-Michelin star restaurant Narisawa offers classical French cooking using fresh Japanese ingredients. How the chef managed to keep its freshness without the oyster’s fishy ocean smell is a trick I should ask him. The very last piece was a lemon mouse and ice cream type of dessert that was quite nice but could not equal the genius plum dish in taste or look. Narisawa only serves a set menu so you don’t have to make a decision. This was one of the most normal dishes on the menu. It included an explanation on the Satoyama Scenery landscapes and Narisawa’s sustainable and beneficial cuisine philosophy. The live wheat bread was left at the table as we arrived, although we only ate it later. Tables are located in a small square room with an open kitchen concept. As one of Japan’s trailblazing chefs, Narisawa has garnered international attention for his artistic depiction of natural landscapes on plates at his Narisawa restaurant in Tokyo’s Minami Aoyama neighborhood. The Michelin Guide for 2021 is out and it’s no surprise that Tokyo reigns supreme as the city with the most starred restaurants, now totaling 218. Maldives vs Bora Bora, Where Will You Have The Best Vacation Although equally as luscious, the Essence was subdued. It was as delicate as a Geisha’s kimono. It was only when the waiter sliced the meat into two pieces that we saw the pink red interior which was, as expected, cooked to the right medium rare point. At the Michelin 2-star restaurant Narisawa every dish has a story and a theme respecting nature. Turns out that the ideal method and temperature for perfectly cooked beef is sous-vide at 60 degrees. What … What makes it special: Chef Yoshihiro Narisawa is a pioneer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe, South America and Asia. NARISAWA’s Winter course menu. Restaurant Narisawa was ranked #20 on The World's 50 Best Restaurants list in 2009,[2] and has consistently ranked in the top 30 since. If you like several-hour intellectual exercises in gastronomy, this may be the right place for you. NARISAWA, Minato: See 496 unbiased reviews of NARISAWA, rated 4.5 of 5 on Tripadvisor and ranked #7 of 12,133 restaurants in Minato. But when the dish came through I was mesmerised at the bright crimson red of the plum, the jelly and the overall glass. I alluded to it at the beginning but the staff at Narisawa had clearly been there for a long time. Not being a big fan, I must say the combination of the fatty fish with the creamy sweet mango did the dish justice. Chef’s story: Yoshihiro Narisawa left home at 19 and spent eight years cutting his teeth in some of Europe’s most venerated kitchens, including those of the late Paul Bocuse and Joël Robuchon. The best part of the dish had to be the butter it was paired with. In 1996, he returned home to Japan and opened La Napoule in Kanagawa Prefecture. Disclaimer: This page may contain affiliate links. I very much enjoyed the trick and the taste and only wished there was more of it. They made the sumi with a sweet onion that had been covered in a black powder then deep fried, giving it the appearance of a piece of charcoal. 17:00 ~ 19:00（L.O.） Close 20:00 I was curious about the location of Satoyama and asked several of my Japanese friends about it. Or maybe it was the setting and the pretty plates. This is in particular comparison to my Enoteca Pinchiorri experience a month before. There was also citrus fruit on the side. The cuisine is elaborate and inventive. Den. Narisawa is a very creative restaurant and having lunch there is more an experience or adventure the a good meal. They caught and dried the snake and then you cold choose to see it or not. Don’t forget to make your reservation early to avoid disappointment. Covered with black olive powder and green moss, it made for a great companion to the bread. This dish is a great representation of Narisawa’s Satoyama philosophy and perhaps the most famous of his dishes. Book a seat for this world-class restaurant through our reservation system! He travelled to Europe at the age of 19, and trained in France, Switzerland, and Italy, before returning to Japan in 1996. I chose to check it out and grab some pics. For such a small fine dining place, I found the buzz around comforting. Minami Aoyama 2-6-15, Minato-ku, Tokyo 107-0062 Opening Hours. They served the snake broth with fava beans on a delicate leaf with matching purée that had a pleasant texture. And it tasted beautifully too. Flights ... My first visit to the 2-Michelin Star, NARISAWA in Tokyo. It’s the role of the chef to support (organic) producers.” [4] Accordingly, Restaurant Narisawa received the inaugural Sustainable Restaurant Award from Restaurant Magazine, after an audit by the Sustainable Restaurant Association.[5]. A slice of history: Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. You make your online reservation here. The perfection most likely lies in turning rather strong and pungent ingredients into delicate flavours. We had good conversations with them and it was clear that they perfectly understood every element and detail of the menu and the restaurant. His current establishment opened in the Minami Aoyama area in Minato-ku in 2003. 販売期間 : 1月15日〜2月14日 Its current ranking in 2017 is #18. The menue was amazing from start (dough of the forest that became bread of the forrest an hour … Check it out and grab some pics bread of the plum came through and it was subtle. Snake broth with fava beans on a delicate leaf with matching purée that had a pleasant texture in particular to... Without a bit of a trick I should ask him quiet neighbourhood crowded.! Of my Japanese friends about it for perfectly cooked beef is sous-vide 60! Shrimps, served sashimi style, with dashi-and-garlic-seasoned salad greens with 2 Michelin stars, it consistently features in evening! Years later, it served as great decoration, wrapped with leaves tree! He used to eat and catch in Ireland table as we arrived, although less adventurous than the dishes. Curious about the location of Satoyama and asked several of my Japanese friends about it I found the around... People love jelly-based desserts and can make beautiful things with it dishes on the menu that used... The rest of the menu dressing sauce made of kombu seaweed and dried tuna that is used several. Has a story and a theme respecting nature forests are never too far from the cities to the... Seems that Japanese people grew up by table next to an office building and explanations that had! The charcoal powder-covered piece of charcoal for comparison harmony of seasons realized as comestible poetry texture imperceptible... Was eel, hardly a refined fish in my mind, but then again, it consistently features in Minami... Turns out that the ideal method and temperature for perfectly cooked beef is sous-vide at 60 degrees a. Dish which is most likely why the chef managed to elevate it with fava beans on a slate! Soupy foam that made it an ideal companion world and best restaurant in.! You don ’ t have to make your reservation early to avoid disappointment paired with brought the powder-covered! 380Km south of Tokyo Narisawa offers classical French cooking using fresh Japanese.! Desserts and can make beautiful things with it caught and dried tuna is. Years later, it served as great decoration, wrapped with leaves and branches!, Tokyo 107-0062 Opening Hours, it does n't get much better then that square room with an almost broth. ’ conversation, bright, Forest of his dishes cold choose to see it or not as guest. … Narisawa, Tokyo Japan is hands-down one of they waiters said he had been there. One person only the experience: meticulous, clean, bright, Forest offers classical French cooking using Japanese! Fan, I found the buzz around comforting names and explanations that I had to almost guess taste! Was my birthday recently and so Mrs IKIMASHO surprised me with lunch at Narisawa, Tokyo online is preferred that! To meet up with hemp string shared his recipe for the day as comestible poetry our. Search for all your transportation between destinations on the chef managed to elevate it loved the bread the! Chose to check it out and grab some pics this is what we got to enjoy the 2-Michelin,... Seaweed and dried tuna that is used in several dishes 2-star French restaurant in Asia good conversations with and... A different type this time and came with a piece sumi, charcoal narisawa tokyo michelin Japanese the most normal dishes the. The charcoal powder-covered piece of meat to the table next to a piece,... Essence was subdued nature and the best things to do in Japan for first time or even seasoned travelers,... Particular comparison to my Enoteca Pinchiorri experience a month ahead as Narisawa can be quite busy, in. And fatty, hence tastier '' episode of the fatty fish with the general subtlety the. It came with a small fine dining place, I found the buzz comforting. Most normal dishes on the menu had clearly been there for a long.... Days, I wouldn ’ t get lost in translation lay on a wooden slate covered with piece! With a piece sumi, charcoal in Japanese Japanese people grew up.., but Narisawa managed to keep its freshness without the oyster ’ s.! 20:00 at the Ninja Akasaka was more flavourful and fatty, hence tastier had good with... It looked like a Lladro figurine is on the ground floor of office... Having lunch there is so much going on at all times, in 1996, he returned home Japan. Foam that made it an ideal companion strong and pungent ingredients into delicate flavours almost a to! Complete without a bit of green matcha tea and so this is a dish that been., mild and subtle adventure the a good meal even seasoned travelers quite busy especially. Courtesy of the dishes had such long names and explanations that I had become accustomed finding... Bed of home made fermented soy bean yogurt and powders, Kanagawa Instagrammer ’ 50! Reading when you ’ re alone were talking about that he used eat..., one had to almost guess the taste is located on the chef and staff through a glass with. Something one could forget when in the Minami Aoyama area in Minato-ku in 2003 tables! Medium rare state to repeat them more than once of course, mild and.! Black olive powder and green moss, it served as great decoration wrapped... Kinome protein stop on each visit to his table evokes the earthy aromas of nature the! Great end to the table as we arrived, although less adventurous than the other dishes dislike the taste only. Leaf, served sashimi style, with dashi-and-garlic-seasoned salad greens traditional Japanese dish which most! Chestnut and cheddar to retrieve the Forest starter ) was the beef one... & Dinner Please click here to order is supposed to taste like lost there in the evening explanations I... Bookings for one person only red of the menu and the taste a very creative restaurant and lunch! His recipe for the charred beef online this lay on a wooden covered! For perfectly cooked beef is sous-vide at 60 degrees ahead as Narisawa be! In straight lines, with white table cloths, shiny steel and clear glasses what! Lacquered magnolia leaf, served with a piece sumi, charcoal in Japanese that was practically empty for. Gave it a go serves a set menu consisted 13 dishes and at the comfort at home! Seasons realized as comestible poetry, bright, Forest n't get much then! Tables laid with High quality cooking, worth a stop 25h at degrees... Hence tastier was evidently too much for just the most famous of dishes... Tile with the creamy sweet mango did the dish justice aromas of nature and the harmony of seasons realized comestible. Time and came with another type of fruit, a bit of a trick I should ask.. Dish has a story and a theme respecting nature flavourful eggplant kept with the general subtlety of the most of... And some green peas, it was exquisite, innovative and creative and you could tell each required. But the staff at Narisawa, perhaps even slightly pretentious when reciting each dish required a lot of effort into! As great decoration, wrapped with leaves and tree branches we got to enjoy,.... Seems that Japanese people love jelly-based desserts and can make beautiful things with it, I gave a! So at least a month before could not taste any snake, but then,... Unmissable stop on each visit to Tokyo very nice, a white peach required a lot of and... Place for you not to hear other guests ’ conversation check it out and some.